Stir together maple syrup and bourbon and pour over pancakes. Top with crumbled bacon.

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There are three foods I could eat all day, every day, for the rest of my life. One of those foods is mashed potatoes. The second is chocolate.
And the third is Bourbon Bacon Pancakes.
Yes, you heard that right. Bourbon. Bacon. Pancakes. Also known as the most amazing pancakes ever to grace your breakfast (or lunch, or dinner, or snack time, or dessert time, or second breakfast) table.
Three magical flavors – strong bourbon, crispy bacon and fluffy pancakes – are combined into one superfood that exceeds all expectations of deliciousness. Think I’m exaggerating? Just make them and you’ll see what I mean.
These pancakes aren’t as good as they look. They’re better, like in an “oh-my-gosh-I-could-eat-that-whole-stack-of-pancakes-topped-with-12-pieces-of-bacon-and-a-gallon-of-syrup-right-now” kind of way. Or a “I-need-to-unbutton-the-top-button-of-my-pants-at-breakfast” kind of way Or a “these-are-so-indulgent-that-I-feel-like-I’m-sinning-just-eating-them” kind of way.
Just looking at them seems like a sin — a tasty, delicious, syrupy, bacon-y and bourbon-y sin. The kind of sin that makes you forget that you just had 100 proof alcohol and your daily fat and calorie intake at breakfast. Whatever. They’re too good to worry about such things!
Though I prefer to top my pancakes with crumbled bacon, feel free to add a handful of chopped bacon to the batter itself for extra bacon-y goodness. Something about that mound of savory, crunchy magic mixed with sweet bourbon-loaded maple syrup just makes me swoon.
The simple fact that I have the ultimate pancakes sitting in front of me for breakfast, made in less than half an hour, might have something to do with it too.